title: [Lipid profile analysis of two species of hake "merluccius capensis and merluccius paradoxus" and its contribution to cardiovascular disease prevention].
abstract: BACKGROUND
  In recent years it has been shown that omega-3 PUFAs have multiple cardiovascular protective effects. Currently, fish is the main and most important source of Omega-3 fatty acids.
  
  
  OBJECTIVE
  To analyze the fatty acid composition in two species of hake, its content of omega-3 fatty acids and study their contribution to the prevention of cardiovascular diseases.
  
  
  METHODS
  We analyzed samples of two species of hake (Merluccius capensis and Merluccius paradoxus) in its natural state and frozen, cooked by microwave and boiled samples. We have studied the moisture content, lipid content and analysis, identification and composition of fatty acids.
  
  
  RESULTS
  It was observed that the content of w-3 PUFA was higher than the w-6 PUFA. The omega-3 fatty acids DHA and EPA were the most representative of the omega-3 family, highlighting the DHA content in all samples analyzed. It has also demonstrated the safety of the cooking methods :microwave" and "boiling" as methods that ensure the integrity of the w-3 PUFA.
  
  
  CONCLUSIONS
  Hake samples analyzed present an optimal lipid profile. Its content of w-3 PUFA and their properties, make hake fish is distinguished as hearthealthy diets reference.
authors.affiliation: Servicio de Farmacia, Complejo Hospitalario Universitario de Vigo. guadalupe.pineiro.corrales@sergas.es
authors.forename: Guadalupe
authors.initials: G
authors.lastname: Piñeiro Corrales
authors.forename: N
authors.initials: N
authors.lastname: Lago Rivero
authors.forename: R
authors.initials: R
authors.lastname: Olivera Fernández
authors.forename: Jesus M
authors.initials: JM
authors.lastname: Culebras-Fernandez
mesh_terms: D000818:Animals; D001823:Body Composition; D002318:Cardiovascular Diseases / Q000378:metabolism; D003296:Cooking; D005227:Fatty Acids / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D048388:Gadiformes / Q000502:physiology*; D008055:Lipids / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D008872:Microwaves
chemical_list: D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D008055:Lipids